I’ve eaten peanut butter my whole life. In fact, my Mom mixed it in my formula to fatten me up – at a time when that was a good thing. I have a couple of tablespoons of peanut butter almost every day. Years ago, I switched to low fat. I switched back when I started to wonder what else they were taking out along with the fat (besides taste). The linked article looks at what a company puts in when they take out fat. Eat well. mjh
Sometimes Fat Free Is not the Better Option |
We took a look at three sour cream variations from Tillamook, considered one of the better quality sour creams out there.
A serving size is 2 tablespoons, with 60 calories for the full fat product, 40 for the low-fat, and 20 for the non-fat version. As you would expect.
But then we inspected the ingredient lists:
Regular’s Ingredients [3 of them]:
Cultured pasteurized grade A cream and milk, enzymes.Low-Fat’s Ingredients [12]:
Cultured Milk, Cream, Nonfat Dry Milk, Whey, Modified Corn Starch, Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum, Gelatin, Vitamin A Palmitate.Fat Free’s Ingredients [12]:
Cultured Lowfat Milk, Modified Corn Starch,Whey Protein Concentrate, Propylene Glycol Monoester, Artificial Color, Gelatin, Sodium Phosphate, Agar Gum, Xanthan Gum, Sodium Citrate, Locust Bean Gum, Vitamin A Palmitate.Basically the low and non-fat options had a big challenge once removing the fat – how to keep the “sour cream” product looking and tasting like a real sour cream? Food scientists started mixing various additives together until they reached the closest possible resemblance.
And what did they add? … [keep reading at the link]